Addictive Cheesy Corn Dip Food

CHEESY CORN DIP

Cheesy Corn Dip image

It's impossible to resist the smoky, spicy allure of the corn dish sold by street vendors throughout Mexico and parts of Central America often referred to as simply, "elotes." It commonly consists of roasted corn slathered with mayonnaise and topped with cheese, chile powder and lime. The addition of cream cheese and sour cream turns that winning flavor combo into a delicious dip. Salty, crumbly feta stands in for the more traditional Cotija.

Provided by Stuart O'Keeffe

Categories appetizer

Time 45m

Yield 6 to 10 servings

Number Of Ingredients 13

Ingredients

1 tablespoon canola oil
5 ears fresh sweet corn, shucked
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 cup crumbled feta cheese
1 jalapeño, seeded and finely chopped
1 scallion, chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder, plus more for garnish
1/2 cup cilantro leaves, finely chopped, plus whole leaves for garnish
Kosher salt and freshly ground black pepper
Blue corn tortilla chips, for serving

Steps:

Heat the oil in a large cast-iron skillet over medium-high heat. Add the corn and cook, turning occasionally, until bright yellow all over and charred in spots. Alternatively, you can cook the corn on the grill. When the corn is cool enough to handle, cut the kernels off the cobs and let them cool completely.
Meanwhile, combine the cream cheese with the sour cream, mayonnaise, 3/4 cup of the feta, the jalapeño, scallion, cumin, the 1/2 teaspoon chili powder and chopped cilantro in a large bowl. Fold the corn kernels into the dip. Season with salt and pepper. Garnish with the remaining feta, cilantro leaves and chili powder. Serve with blue corn tortilla chips.

CHEESY CORN SKILLET DIP

Cheesy Corn Skillet Dip image

Provided by Marcela Valladolid

Categories appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

3 ears corn, husked
Olive oil, for drizzling
1/2 onion, thinly sliced
3 poblanos, charred, stemmed, seeded and julienned (see Cook's Note)
Kosher salt and freshly ground black pepper
3 cups shredded Monterey Jack cheese
Tortilla chips and/or plantain chips, for serving

Steps:

Preheat a grill to medium-high heat. Add the corn and grill, turning onto all sides, until evenly browned, about 10 minutes. Set aside to cool slightly, then remove the kernels.
Put a cast-iron skillet on the grill and heat. Drizzle with some olive oil and add the onions. Cook until translucent, about 5 minutes. Add the poblano slices and season with salt and pepper. Add the corn kernels to the skillet, then add the cheese and mix to combine. Continue to cook until the cheese is melted, about 5 minutes. Serve with tortilla chips and/or plantain chips for dipping.

ADDICTIVE CHEESY CORN DIP

Addictive Cheesy Corn Dip image

PREP TIME INCLUDES CHILLING Got this from MIL, who got it from the neighbor, who got it from a lady at church and so on. I have eaten it cold with frito scoops, put on potatoes warm, put in the middle of quesidillas. Everyone LOVES this dip. Originaly this uses regular mayo and sour cream and regular cheese, I tried to make this a little healthier because I eat a lot of this. Also, black beans were not included with the recipe.

Provided by FeedMePlz

Categories Cheese

Time 1h

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup tofutti sour cream
1/2 cup vegan mayonnaise
1/2 cup salsa, any kind you like
1/4 teaspoon garlic powder
1/4 cup green onion, diced (optional)
1 (15 ounce) can black beans
1 (15 ounce) can corn
2 cups Veggie Shreds cheese (I actually use Rice Shreds)
salt and pepper

Steps:

Rinse and drain corn and beans. Leave them in the strainer for now.
In a LARGE bowl mix together everything else.
Chill for an hour or more.
I cannot tell ou how long this will keep in the fridge, it is usally eaten well before it goes bad. We have snacked on it for about 3 days.

Nutrition Facts : Calories 63.6, Fat 1.1, SaturatedFat 0.2, Cholesterol 0.8, Sodium 68.8, Carbohydrate 12.3, Fiber 2.5, Sugar 1.3, Protein 2.7

CHEESY CORN DIP

Cheesy Corn Dip image

We like to munch on this tasty dip before dinner is ready. I also take it along to tail-gating or card-playing parties.-Pat Habiger, Spearville, Kansas

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield about 1-1/2 cups.

Number Of Ingredients 7

Ingredients

1 package (8 ounces) cream cheese, softened
2 tablespoons ranch salad dressing mix
1 can (8-3/4 ounces) whole kernel corn, drained
1/2 cup finely chopped sweet red pepper
2 tablespoons chopped ripe olives
1 tablespoon finely chopped jalapeno pepper
Tortilla chips or assorted fresh vegetables

Steps:

In a large bowl, combine cream cheese and salad dressing mix. Stir in the corn, red pepper, olives and jalapeno. Serve with tortilla chips or vegetables.

Nutrition Facts :

ADDICTIVE CORN DIP

Addictive Corn Dip image

Great flavor and so easy to make. It's best to let it sit in the fridge overnight. The cayenne definitely adds some spice, so use sparingly if you wish.

Provided by gypsysoul

Categories < 15 Mins

Time 10m

Yield 10-12 serving(s)

Number Of Ingredients 10

Ingredients

2 (11 ounce) cans mexicorn
16 ounces sour cream
1 cup mayonnaise
1/2-1 bunch cilantro
3 -4 green onions
2 cups four-cheese Mexican blend cheese, shredded
1 teaspoon cumin
1 teaspoon cayenne pepper
1 lime
2 (12 ounce) bags tortilla chips

Steps:

Mix together the corn, sour cream, and mayonnaise.
Slice the lime in half and squeeze the juice from one half over corn mixture; mix well.
Chop the cilantro and green onions. Add to the corn mixture.
Blend in the cumin and cayenne pepper.
Mix in shredded cheese.
Refrigerate overnight. Serve with tortilla chips.

Nutrition Facts : Calories 639.5, Fat 40.2, SaturatedFat 13.5, Cholesterol 58.7, Sodium 985, Carbohydrate 61.8, Fiber 3.7, Sugar 5.3, Protein 13.4

More about "addictive cheesy corn dip food"

CHEESY JALAPENO CORN DIP | MINIMALIST BAKER RECIPES

cheesy-jalapeno-corn-dip-minimalist-baker image

Web Apr 21, 2016 Taste and adjust seasonings as needed, adding more cumin for smokiness, nutritional yeast for cheesiness, and salt and pepper for …
From minimalistbaker.com
5/5 (16)
Total Time 1 hr 33 mins
Category Appetizer, Side
Calories 306 per serving

Heat a cast iron or oven-safe skillet over medium heat. Add half the olive oil (1 Tbsp as original recipe is written // adjust if altering batch size), shallot and garlic. Stir constantly to prevent burning.
Add corn, a healthy pinch each sea salt and pepper and stir. Cook for 3-5 minutes until shallots appear softened and the corn is slightly darker in color. Add the jalapeños in the last minute of cooking, then remove from heat and set aside.
To a blender, add vegan cream cheese, soaked (drained) cashews, nutritional yeast, cumin, lesser amount of water (or almond milk // 4 Tbsp (60 ml) as original recipe is written // adjust if altering batch size), remaining olive oil (1 Tbsp as original recipe is written // adjust if altering batch size), and a healthy pinch each salt and pepper. Blend on high, scraping down sides as needed, until creamy and smooth. Add only enough water or almond milk to encourage blending. You want it very creamy, thick, and pourable.

Addictive Cheesy Corn Dip Food

CHEESY CORN DIP

CHEESY CORN SKILLET DIP

ADDICTIVE CHEESY CORN DIP

CHEESY CORN DIP

We like to munch on this tasty dip before dinner is ready. I also take it along to tail-gating or card-playing parties.-Pat Habiger, Spearville, Kansas

ADDICTIVE CORN DIP

Great flavor and so easy to make. It's best to let it sit in the fridge overnight. The cayenne definitely adds some spice, so use sparingly if you wish.

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